STUFFED SAUTEED SANDWICHES, TWO WAYS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

4 sl turkey bacon, — for the
: kids
: Mesclun salad dressed with
: vinaigrette, — for the
: adult
8 sl quality whole wheat bread
1/3 c peanut butter, — for kids
2 TB plumped up raisins, dried
: cranberries
: or sliced bananas, for kids
: sl fresh mozzarella, for
: adults
: Anchovies, capers and torn
: basil, for adults
3 to 4 eggs, — lightly
: beaten
2 TB butter
2 TB olive oil
1 clove garlic

Preheat the oven to 375 degrees. Lay uncooked bacon on
a baking sheet and bake until crisp. Get the salad
ready for the adults.

Meanwhile for the kids, remove the crusts from half of
the bread and spread the bread with some peanut butter
and top with either raisins, cranberries or slices of
banana. You’ll have 2 closed sandwiches which you
should then cut into squares or triangles to create
smaller bite sized pieces.

For the adults, layer their bread with mozzarella and
top with anchovies or capers and basil.

Heat two skillets until warm, one with butter for the
kids portion, the other with olive oil for the adults.
Gently cook some garlic in the adult’s portion as the
oil is heating up.

Dip the adults and kids sandwiches in the egg and let
it soak up. Saute the kids portion in butter and the
adults in olive oil; saute until crisp and warm; drain
briefly on paper towels.

Serve kids stuffed sandwiches with bacon and adults
with salad.

Yield: 2 kids servings and 2 adult servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6719

Date: Sat, 19
Oct 1996 21:54:34 -0400

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RASPBERRY VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups white wine vinegar
1 pint red raspberries, plus 1/2 pint (optional)
for decoration

In a medium, nonreactive saucepan over low heat, warm the vinegar just until
it begins to give off steam (do not bring to a boil). Put 1 pint of the
raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.
Pour the warm vinegar over the berries and let it run into the jar, then add
the berries to the jar. Allow the mixture to cool 20 to 30 minutes to room
temperature, then seal and shake the jar gently. Set the jar out of direct
sunlight and away from heat to steep for 4 days, shaking it every so often.
While steeping, the vinegar will take ona raspberry hue and the fruit will
lose most of its color. Strain the mixture through a fine sieve into a large
batter bowl (with a handle or into a large, nonreactive saucepan. Rinse the
jar and return the strained vinegar to it. Rinse the bowl or saucepan. Dump
the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line
the sieve with the filter and fit it over the bowl or saucepan. Pour in the
vinegar a bit at a time, allowing it to drip into the receptacle. Transfer
the vinegar to flasks or bottles. If you wish, spear 6 to 8 whole
raspberries on a wooden skewer and put the skewer into the container before
filling. The vinegar should be ready to use immediately, with a shelf lifeof
at least 1 year.

YIELD: 6 cups

VARIATION:
For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thyme in a
flask or bottle before adding the vinegar. Fill, seal, and steep out of
direct sunlight and away from heat for 1 week before using or shipping.

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HEARTY HUNGARIAN PEASANT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Frying chicken, skinned
-and cut in pieces
2 ea Turkey legs, skinned
1 lb Of boneless beef stew meat
16-20 black peppercorns
1 ea Whole nutmeg
1 ea Beef bouillon cube
1 1/2 ts Salt
3 qt Water
2 ea Parsley roots with greens
6 ea Carrots
1 ea Leek
1 ea Onion with skin
3 ea Cloves garlic
1 ea Kohlrabi
2 ea Stalks celery
3 ea Sprigs of dill
1 ea Tomato
1 ea Green pepper
12 oz Soup noodles

Put all of the meat into the soup pot and add the
peppercorns, nutmeg, bouillon cube, and salt. Cover
with water and bring to a boil. Clean the vegetables,
discarding seeds and tops, except for the parsley
root, the leaves of which should be used. Cut into
large even chunks. After the meat has simmered for an
hour, add the vegetables and cook gently for another
hour or until both meat and vegetables are done. Cook
the noodles separately and drain. To serve the meat
Hungarian style, spoon noodles into soup bowls, and
spoon broth over them for the soup course. The meat
and vegetables should be served with crusty black
bread as the entree. Hearty Hungarian Peasant Soup

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Title: BERRIES WITH SWEET YOGURT SAUCE
Categories: Desserts, Fruits, Sauces, Diet
Yield: 4 servings

-ELAINE RADIS BGMB90B
1/2 c Yogurt; low-fat plain

MMMMM—————————SAUCES——————————–
1 ts Sugar; or sweet and low
2 tb Low sugar jam*
1 ds Zest of orange; or lemon
2 c Strawberries; sliced**

*I use Smukers low sugar jams
**or other berries
In blender combine all ingrediensts and zap till smooth. Serve sauce
over the berries. One of my comfort foods was berries and sour
cream….Oy Veh. Try this instead. I don’t use the added sugar all
though it is minimal. Approximately 60 calories and delicious.
WW; 1/2 fruit and 1/4 milk; 15 optional.

MMMMM

Pierogi Sauerkraut and Mushroom Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups sauerkraut
water — boiling
1/2 cup onion — chopped
4 ounces mushrooms — sliced
1/4 teaspoon pepper
1 hard-boiled egg — chopped
2 tablespoons sour cream

Cook sauerkraut about 20 mins in saucepan. In frying pan, sautee onion and
mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is
golden. Add chopped egg and sour cream. Mix.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: IMPERIAL SAUCE B1
Categories: Sauces, Chinese, Poultry, Side dish
Yield: 6 servings

3 tb Soy sauce
1 tb Dry sherry
1/2 c Chicken broth
Salt pepper; to taste
Garlic powder; to taste
1 sl Ginger; finely chopped
1/2 ts Sugar
1 pn MSG (optional)
1 ts Cornstarch (rounded)

Combine all ingredients mix well. MSG is
controversial should not be. It’s used as a flavor
enhancer for foods that have little inherent flavor.
The trick is not to use too much, only a dash.

Temperature (s): ROOM Effort: EASY Time: 00:05 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: TO BE
USED IN BEEF IMPERIAL

—–

Title: LOBSTER VINAIGRETTE
Categories: Sauces, Salads, Seafood
Yield: 1 servings

1 lb Lobster shells
-(or a little more)
1 c Fish stock
-=OR=- Bottled clam juice
1/2 c Wine or malt vinegar
1 Egg yolk
1/2 c Salad oil

BREAK UP the lobster shells and place them in a 375F oven to roast for 30
minutes. Transfer shells to a pot, add stock and vinegar. Cover and cook
over medium heat for 30 minutes. Remove and discard the shells and reduce
the liquid until 1/3 cup remains. Pour the liquid into a bowl and chill.
Add egg yolk to the chilled liquid, then beat in the oil.
Makes 2 Cups
MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

—–

Title: PARSLEY POTATO SOUP
Categories: Soups, Appetizers, Vegetarian
Yield: 4 servings

1 md Onion, chopped
1 ts Olive oil
2 c Chopped potatoes
1 c Sliced leeks, white only
4 c Stock
1 ts Salt
1/4 ts White pepper
2 tb Chopped fresh chives
1/4 c Chopped fresh parsley

In a large pot, combine all the ingredients except the salt, pepper,
chives parsley. Cover the pot bring to a boil. Lower heat simmer
for 30 minutes. Cool slightly, then puree. Season with salt pepper
garnish with chives parsley.

—–

PFITZAUF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g Flour (2 cups plus 3 1/2
-Tbsp)
1/2 l Milk (2 cups plus 2 Tbsp)
4 Eggs
Salt
2 tb Melted butter
1 tb Sugar

Combine the flour, milk, eggs, salt, and – if desired
~ a little sugar, and stir into a dough. Then mix in
the melted butter. Grease a ‘Pfitzauf’ pan* and fill
halfway up with the dough. Bake in a hot oven for 25
minutes until light brown, WITHOUT ever opening the
oven door to check! The ‘Pfitzauf’ gets dusted with
sugar and is served with stewed fruit.

((*Note: I have another recipe for ‘Pfitzauf’ which
suggests one may substitute a muffin pan lined with
paper cupcake holders. The same recipe specifies 400
degrees F. K.B.))

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92

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MORNING GLORY MUFFINS 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c All purpose flour
2 1/2 c Sugar
4 ts Baking soda
4 ts Cinnamon
1 t Salt
4 c Coarsely grated carrots
1 c Raisins
1 c Chopped pecans
1 c Sweetened shredded coconut
2 Tart apples, peeled and
-grated
6 lg Eggs
2 c Vegetable oil
2 ts Vanilla

Into a large bowl sift together the flour, the sugar,
the baking soda, the cinnamon and the salt and stir in
the carrots, the raisins, the pecans, the coconut and
the apples. In a bowl whisk together the ggs, the
oil, and the vanilla, add this mixture to the flour
mixture, and stir the batter until it is just
combined. Spoon the batter into well-buttered 1/3 cup
muffin tins, filling them to the top, and bake the
muffins, in batches if necessary, in the middle of a
preheated 350 degree oven for 30 to 35 minutes, or
until they are springy to the touch. Let the muffins
cool in the tins for 5 minutes and turn them out onto
a rack. Makes about 30 muffins.

Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On
22 MAR 1995 184045 ~0600

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